Restaurant and Banquet Supervisor

Overview

The Outlet Supervisor is responsible for providing hands-on leadership and direction to the assigned Food & Beverage outlet team. This role supports daily operations by ensuring exceptional guest service, upholding quality standards, and driving team performance to achieve service and operational goals.

Responsibilities

Core Duties and Responsibilities

• Maintains a strong commitment to delivering exceptional customer service and ensuring guest satisfaction.

• Ensure strict adherence to all ServSafe sanitation and food safety standards.

• Assists the Food & Beverage Outlet Manager in leading and supervising the outlet team to maintain high performance and service standards.

• Ensures outlets are adequately stocked with necessary supplies; supports ordering and restocking as needed.

• Assists with inventory control and coordination to support accurate tracking and cost management.

• Utilizes labor management tools to create staff schedules and control labor costs in accordance with departmental goals.

• Aids the manager with administrative tasks including onboarding paperwork for new hires and termination documentation.

• Actively participates in team meetings and contributes to the development of staff meeting agendas.

• Attends mandatory monthly departmental meetings, as well as relevant resort-wide and divisional meetings.

• Promptly reports maintenance issues using proper procedures to ensure timely repairs.

• Upholds accurate bookkeeping and ensures compliance with all Hotel policies and procedures.

• Prepares daily reports and maintains up-to-date entries in the manager logbook.

• Performs frontline restaurant duties when necessary to support team operations.

• Maintains a safe, clean, and pleasant work environment for both staff and guests.

• Assists the Outlet Manager in developing, monitoring, and maintaining budgetary controls, including expenditures and projected revenue.

Qualifications

Desired Qualifications 

• Experience – Prior F&B supervisory experience preferred, or relevant experience in hotel operations, upscale dining, or club settings.

• Comprehensive knowledge of front-of-house F&B roles, with the ability to assess service situations and respond effectively.

• Proven ability to train, coach, and evaluate staff in all aspects of food and beverage operations.

• Strong verbal communication skills, with the ability to interact professionally with team members, business clients and guests to deliver exceptional service. 

• Working knowledge of spirits, wine (including service and varietals), beer, and effective selling techniques, with the ability to train team members on the same.

• Basic accounting skills required for inventory control, staff scheduling, cash handling, loss prevention, P&L analysis, and pricing of food and beverage menus.

• Certification in, or ability to obtain, ServSafe Food Sanitation and TIPS/TABC Alcohol Compliance training.

• Experience with computerized Point of Sale (POS) systems.

• Flexibility – Willingness to work varied days and hours in a fast-paced, ever-changing environment.

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